SLOW ROASTED TO PERFECTION
A good day starts with good coffee. Caraluzzi’s works to ensure your morning mug is of the highest quality, from the far corners of the globe to your coffee maker.
Beans are seeds of coffee cherries that grow on trees in over 60 countries, cultivated in locations mostly along the equatorial zone like Brazil, the world’s largest coffee producer. Green unroasted coffee is one of the most traded agricultural commodities in the world. Not surprising, considering 50% of American’s drink 3-4 cups of coffee a day! At Caraluzzi’s, we prefer to blend beans from the world’s best regions, from Southeast Asia to Columbia, creating one-of-a-kind coffee blends.
The cherries we use come from a variety of plants, including Arabica, Caraluzzi’s secret to a quality cup of coffee. Arabica beans are known to be more fragrant and flavorful than alternative varieties.
Once the cherries are ripe, they are picked, processed, and dried. Coffee bean harvest usually occurs only once per year, since cherries are picked at their peak ripeness. These cherries are processed in one of two ways, by either wet or dry processing, depending the type of flavors Caraluzzi’s coffee experts want to create.
Dry processing produces robust, smooth and complex coffee flavors. Also known as the “natural” process, cherries are spread out in the sun to dry. They are rotated regularly to ensure the beans dry evenly. Next, they are placed into a peeling machine to remove the fruit flesh. Finally, the beans are cleaned and sorted.
Wet processing produces brighter, fruitier coffee. These cherries are left to soak as the ripe ones float to the top. They are then fermented in large containers to remove the fruit flesh from the bean. The beans are then washed again and dried in the sun.
After they are dry, the green beans are placed in sacks, usually weighing 152lbs. The next step is the inspection for grading. Samples are taken, roasted, ground and brewed to guarantee the highest quality of satisfaction. After this examination, the sacks are stamped with a quality seal and are ready for roasting.
To take beans from raw to robust, a roasting oven is used. Different roasting techniques are applied, depending on the overall taste characteristics desired.
At Carraluzzi’s, our coffees are step fired roasted to ensure an even and well balanced finished product. The step fire method starts with modifying the amount of flame and duration in the initial firing. This step allows the outside of the bean to slightly change color but not to scorch or burn. We then lower the flame, allowing the bean to slow cook. This slow roasting step consistently provides an even roast and color throughout the bean.
Next, bean color and temperature is inspected by the roast master. Once approved, the roast will be ended by “quenching,” the process of adding 3 gallons of water to a 440 lb. bean load. The water immediately vaporizes and slightly brings down the bean temperature while supplying the beans with additional moisture.
Beans are then poured into the cooling drum, where the coffee is circulated for even cooling. Beans then “de-gas,” releasing carbon di-oxide for twenty-four hours. Finally, the beans are ready for packaging.
At Caraluzzi’s we care about taste and convenience. That’s why our premium coffee is sold both pre-ground in retail size packaging and in bean form, for fresh ground coffee. Try a cup of our coffee brewed in store. A variety of flavors from the world’s best beans, roasted to perfection, you might just start looking forward to mornings!